Wild rice salad with dried cranberries, apples & orange vinaigrette

By William Nitisiri

0’ Prep time

70’ Cook time

70’ Total time

409 Calories

6 Serving

Summary

Brimming with tasty add-ins—like dried cranberries, apples, and nuts—this make-ahead rice salad is ideal for fall potlucks and holiday feasts.

William Nitisiri 0 Followers

Step by Step

Step 1

In a medium pot, combine the rice, ¾ teaspoon of the salt and 4 cups of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, 50 to 60 minutes. Transfer the rice to a fine mesh strainer to drain any excess water. Let cool.

Step 2

In a large bowl, whisk together the orange zest, orange juice, oil, vinegar, honey, mustard, pepper, and remaining ½ teaspoon salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apples, pepitas, and scallions. Taste and adjust seasoning, if desired. Serve cold or at room temperature.